Breadcrumbed curry chicken breasts

From Cookipedia


Breadcrumbed curry chicken breasts
Breadcrumbed curry chicken breasts
Servings:Serves 2
Calories per serving:346
Ready in:12 hours, 35 minutes
Prep. time:12 hours
Cook time:35 minutes
Difficulty:Easy
Recipe author:Chef
First published:17th February 2017
On a rack, ready to be baked
This recipe needs advance preparation!

We had half a pot of Greek yogurt going to waste in the fridge so I thought of an idea to use it up. Although it looks dry without a sauce, the chicken was so juicy that it was fine without.

If you wanted to cook the marinade to use as a sauce, make sure it is properly cooked as it has been in contact with raw chicken. The best way would be to put it in a dish in the oven with the chicken.

I use Cock Brand green curry paste - It's brilliant because it can be frozen so it keeps forever. Even better, you can still scoop out a tablespoon of paste while it is still frozen.

Ingredients

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Mise en place

Method

  1. After 12 hours marinating, remove the chicken breasts and allow most of the marinade to drip off.
  2. Add the breadcrumbs to a bowl and press the chicken breasts into the breadcrumbs to coat really well.
  3. Bake on a grill tray in the middle of the oven [ 180° C (350° F - gas 4) ] for 30 to 35 minutes or until the breadcrumbs are golden brown.

Serving suggestions

Serve with rice, peas and sweetcorn.

Chef's notes

Any yogurt would do, we just happened to have Greek yogurt in the fridge.

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